Françoise Weeks European Floral Design

Once I started using edibles in arrangements I never looked at the produce section quite the same way – my eyes wander to detect interesting texture first… You can use an eggplant, artichoke or squash as the container (make sure to line this organic container with plastic before adding the wet foam) or incorporate berries, key limes, kumquats, sliced kiwis or pomegranates, figs, persimmons, snippets of kale or romanesco, mushrooms, parsley or sage… In Asian markets, such as Fubonn or Uwajimaya the selection of unusual and exotic produce is fantastic!

David Barss Photography

Joni Photo

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photo: Joni Shimabukuro

Fragrant Herbal Delights

Bring the outside in with the delightful scent of fresh culinary herbs such as curly garlic, lavender, mint, rosemary, sage, sorel, parsley, dill…. Combine them with texture and seasonal flowers to create garden-inspired bouquets, wreaths and table flowers.  Gather ideas to express your creativity and learn to work with natural materials  found in your own garden. You will take your creation home!

            Monday, August 15                                          6:30-9:00 pm                 $75

Call to reserve your space @ 503-236-5829

http://francoiseweeks.com/classes

The hands-on classes are limited to 8 students per class and are conducted at Françoise’s Studio – 2754 SE 33^rd Place.  Prices include flowers, supplies, use of tools, and best of all, your creation goes home with you!  Receipt of your check (or payment with Paypal) for the full tuition secures your place in the class.

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While working  on a project, we gathered  a variety of texture and simply placed them on the work bench:

vines, striking  foliage and seedpods from the garden; kale, mini-eggplants and some fruits; berries, nuts and succulents; grasses, lichen, moss and river rock.

What fun centerpieces these would be for long tables!

Thanks  Joni for the great pictures!

the swirly seedpod from clematis: a favorite!